Zucchini Gratin

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8x10-inch baking dish.
2. Melt 6 tablespoons of butter in a large skillet over medium heat, and cook and stir the onion until soft, about 6 minutes. Mix in the zucchini, and cover the skillet; cook until tender, about 10 minutes. Stir in the kosher salt, black pepper, and parsley, and cook uncovered for 5 more minutes. Stir in flour, and reduce heat to a simmer.
3. Mix the hot milk and chicken bouillon granules together in a small bowl, stirring until the bouillon has dissolved. Pour the milk into the skillet, and bring to a simmer, stirring constantly until the milk thickens into a sauce, about 5 minutes. Pour the zucchini mixture into the prepared baking dish. Sprinkle with Cheddar cheese. Mix the bread crumbs with 1/2 cup of melted butter, and sprinkle the crumbs over the casserole.
4. Bake in the preheated oven until the casserole is bubbling and the top has browned, about 20 minutes.

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Reviews (10)

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24

windygale

Aug. 27, 2011

"I made this recipe following the instructions exactly and it was soooo salty I had to throw it out. with 2 tsp of salt plus 1 tbsp of chicken granules which are in themselves salty it was overwhelmed..." See more with salt. And then the cheese on top which is also loaded with salt. I may try it again and omit the salt but it is definately inedible as the recipe stands."

14

bomackin

Sep. 1, 2011

"Fourteen tablespoons of butter for six servings!?! No wonder some people thing it tastes good, butter is like that, but where does it end??? Zucchini can taste great without all of that butter........." See more.. ?????"

10

COYOOOOOTE

Oct. 8, 2012

"I completely left out the salt and it was so good...." See more"